Aunt Millie'S Sour Cream Pound Cake
A rich and moist sour cream pound cake with a tender crumb and subtle almond and vanilla flavors, perfect for special occasions or everyday indulgence.
Ingredients
Instructions
- Sift together the all-purpose flour, baking powder, baking soda, and salt.
- Cream the butter until smooth, then add the sugar and beat until well combined.
- Add eggs one at a time, mixing well after each addition.
- Gradually add the flour mixture, alternating with sour cream, beginning and ending with flour.
- Stir in vanilla extract and almond extract.
- Pour batter into a buttered tube pan.
- Bake at 350°F (175°C) for 30 minutes, then reduce oven temperature to 325°F (160°C) and bake for an additional 45 minutes, or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
To enhance flavor, consider using high-quality vanilla and almond extracts. For a lighter texture, you can substitute one stick of butter with 1/2 cup of unsweetened applesauce. If you need a gluten-free option, try using a 1:1 gluten-free flour blend. Ensure all ingredients are at room temperature for better mixing and a smoother batter.
Serving Suggestions
This sour cream pound cake is delicious on its own, but it pairs beautifully with fresh berries and whipped cream for a delightful dessert. Serve with a cup of tea or coffee for an afternoon treat. It also makes a great base for a trifle, layered with custard and fruit, or served alongside a scoop of ice cream.
Storage & Reheating
Store leftover pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and freeze for up to 2 months. To reheat, simply slice the desired amount and warm it in the microwave for 10-15 seconds or enjoy it at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Aunt Millie'S Sour Cream Pound Cake contains roughly 387 calories, with 9g protein, 78g carbohydrates, and 5g fat. It is a good source of calcium (18% of the Daily Value), protein (17% of the Daily Value), and iron (13% of the Daily Value). Note that it is relatively high in sodium, at 767mg per serving (33% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use Greek yogurt instead of sour cream?
Yes, Greek yogurt can be a suitable substitute for sour cream in this recipe. It will still provide the necessary moisture and tanginess. Just ensure it's plain and unflavored for the best results.
What should I do if my cake sinks in the middle?
If your cake sinks, it may be due to overmixing the batter or underbaking. Make sure to mix just until combined and check the doneness with a toothpick. If it comes out clean, it's done; if not, give it more time in the oven.
Can I make this cake ahead of time?
Absolutely! This cake actually tastes better the day after it's baked as the flavors develop. Bake it a day in advance, cool it completely, and store it wrapped. Just be sure to bring it to room temperature before serving for the best taste.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).